SUMMER SALAD

3 Servings

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Nutrition

635 Calories

27g Protein

Ingredients

Dressing:

2 tbsp white vinegar

2 tbsp red wine vinegar

1 tbsp Dijon mustard or spicy brown mustard

1 tbsp honey

1/3 garlic clove

1/2 cup olive oil

Kosher salt to taste

Pepper to taste

The Rest:

3/4 lb defrosted, deveined and peeled shrimp (about 15 pieces)

1 tbsp olive oil

1 garlic clove minced

Salt to taste

Pepper to taste

1 container of baby kale

1 mango sliced

1 small red onion sliced

1 avocado sliced

Preparation

1. Prepare your dressing - add white vinegar, red wine vinegar, Dijon or spicy brown mustard, honey, garlic, olive oil, canola oil, Kosher salt and pepper to a blender. Move to an air seal container and refrigerate for at least 30 minutes

2. Defrost your shrimp in a pool of ice water (if frozen). Once defrosted OR rinsed, pat dry your shrimp with a paper towel and set to the side

3. Add olive oil to a large pan on medium high heat. Once the oil is hot, add garlic and cook for about 1 minute until it starts to become translucent or until you can smell the garlic. Add your shrimp to the pan and cook for about 6 - 8 minutes, flipping halfway. Once fully cooked, set to the side

4. Rinse and cut your vegetables accordingly

5. Prepare your salad - add kale, red onion, mango, avocado and shrimp to a bowl and top with dressing